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  • Ma Dashper

Thai green chicken curry (serves 4, preparation time 30 minutes, cooking time 30 minutes)

Ingredients:

Green curry paste

  • 4 lemongrass stalks

  • 6 medium sized chillies deseeded (I use 3 green and 3 red)

  • 3 cloves of garlic, crushed

  • 2 inch piece of ginger

  • 2 spring onions

  • bunch of coriander

  • zest of 1 lime

  • 2 tablespoons of nam pla fish sauce

  • a good grinding of black pepper

Curry

  • 500 grams of chicken

  • 2 tablespoons of oil

  • 2 cartons of coconut milk (blue dragon do 250 ml cartons)

  • 200ml of stock

  • 8 lime leaves

  • 1 carrot thinly sliced

  • 1 cup full of peas

  • 1 red pepper thinly sliced

Here’s what you do:

Step 1 - Chop up all of the dry ingredients and then add into a food blender with the fish sauce. This should bind down to a rough paste. If it stays quite dry you can add a but more fish sauce or some water to get the right paste consistency.

Step 2 - Cut the chicken into strips and when you have heated the oil in a pan (I use a wok)and it is hot enough, add the chicken to it.

Step 3 - When the chicken has just cooked through, take it out of the pan and keep in reserve.

Step 4 - Add the coconut milk, stock and lime leaves to the wok and stir well before adding the green curry paste.

Step 5 - Stir the sauce well and reduce for 15 minutes to let the flavours develop.

Step 6 - Add the vegetables and chicken and cook for a further 5 minutes for a final cook through.

Step 7 - Serve the curry with sticky rice.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - You could easily keep this as a veggie curry instead of chicken.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Blender

  • Wok or large frying pan

#thai #curry #chicken #meat #spicy

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.